RECIPES
CODDLED EGGS WITH SAUTEED MUSHROOMS AND SPINACH
Function: BAKE
Temperature: 325°F (162°C)
Cooking Time:
Convection Fan: On
Yield: 4 servings
INGREDIENTS
1 Shallot, finely diced
4 eggs
2 Tablespoons (30 ml) Unsalted butter
1 Cup (250 ml) Finely sliced mushrooms
1 Cup (250 ml) Loosely packed baby spinach
¼Cup (60 ml) Heavy cream 1 oz (30 g) Gorgonzola cheese Pinch Grated nutmeg
¼Teaspoon (2 ml) Salt
Pinch Pepper
2 Tablespoons (30 ml) Chopped chives
4 x ½ Cup capacity (4 x 125 ml capacity) Ramekins
METHOD
1.In a medium sauté pan, melt the butter. Add shallots and sauté 1 minute. Add mushrooms and cook until the water evaporates. Add spinach and cook until wilted. Season with salt and pepper. Set aside.
2.In a small sauce pan heat the cream and gorgonzola cheese, stirring until the cheese melts. Pour 1 tablespoon into each ramekin. Divide the mushroom and spinach mixture amongst the ramekins and make a well using the back of a spoon. Crack one egg in each ramekin. Cover with the remaining gorgonzola cream.
3.Set the wire rack in the bottom rack height position and turn the FUNCTION dial until the indicator on the LCD screen points to the BAKE function.
4.Set the temperature to 325˚F (162˚C) with CONVECTION turned ON and set the timer to 25 minutes. Press the START/CANCEL button to activate.
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5.The coddled eggs are done when the whites are nearly set and the yolks are still soft.
Serve with a toasted slice of bread.
SAFFRON HALIBUT WITH
TROPICAL SALSA
Function: BAKE
Temperature: 400°F (205°C)
Cooking Time: 13 minutes (approximately)
Convection Fan: ON
Yield: 4 Servings
INGREDIENTS
4 x 6 oz (4x175 g) Halibut fillets
1 Teaspoon (5 ml) Kosher salt
½Teaspoon (2.5 ml) Black pepper 1 Teaspoon (5 ml) Ground cumin
½Teaspoon (2.5 ml) Turmeric Generous pinch Saffron threads ¼ Teaspoon (1 ml) Chili powder
2 Tablespoons (30 ml) Light olive oil
1 Lime, quartered
Tropical Salsa
1 Cup (250 ml) Pineapple, small dice
½Cup (125 ml) Mango, small dice
½Cup (125 ml) Papaya, small dice
2 Kiwi fruit, small dice
1 Avocado, peeled and coarsely chopped ¼ Cup (60 ml) Cilantro, finely chopped ¼ Cup (60 ml) Red onion, finely diced 1 Jalapeno, seeded and finely chopped Juice and zest of 1 lime
1 Teaspoon (5 ml) Honey Salt and pepper to taste
METHOD
1.Combine the salt, pepper, cumin, turmeric, saffron threads, and chili powder. Rub olive oil over the fillets, and sprinkle with the spice mixture. Gently rub the mixture into the flesh.
BOV800XL_IB_H11.indd 68 | 21/03/11 9:57 AM |
